My grandfather used to eat one half of a grapefruit every morning. He used to sprinkle about half of a teaspoon of sugar over the top and he'd dig in with his little serrated grapefruit spoon. It was part of his breakfast routine for as long as I can remember. My grandmother used to say that the grapefruit was good for dieting as it helps to break down the other foods we eat. In fact, there was a diet she did off and on for years that was called the "Grapefruit Diet". I never really cared for grapefruit though. There was always something about the bitter aftertaste that turned me off--even when coated with a little bit of sugar.

Fast forward 15-20 years. I can't lose a pound to save my life. No matter how much I adjust my diet.... no matter how much I go to the gym. Walking through the market the other day, I saw a huge pile of grapefruits screaming out at me "We might be the answer to your weight dilemma!" So I grab three of them--thinking I'm going to try them for breakfast this week.

Yeah, that didn't happen.

Instead, I set off to make the grapefruit something delicious--something I can appreciate--something that will kill that icky aftertaste. And then it came to me--infuse the juice with lavender and a vanilla bean to see if I could soften the aftertaste and then I froze it into a sorbet. It was divine! Not only did I succeed in killing the aftertaste, I created a recipe that makes me LOVE the grapefruit and makes me want to have it over and over again. The lavender and vanilla added such a lovely aroma and taste to the grapefruit juice that I almost couldn't believe I was eating something that would aid in "fat burning". It was so cool and refreshing--not that we need cool and refreshing in the wintertime, but the vanilla and lavender added warmth to the sorbet. If you have an ice cream maker, you simply MUST make this sorbet!

Directions:

In a medium saucepan over medium high heat, bring water and sugar to a boil. Reduce heat to low. Slice vanilla bean open, scrape seeds into the pan and add in the whole pod. Add lavender. Allow mixture to simmer on low for about 10 minutes. Remove from heat and allow lavender and vanilla to steep for another 20 minutes.

Zest 1-2 grapefruits until you have your needed 1 tablespoon. Set aside.

Juice your grapefruits until you get your 2 1/2 cups needed and pour into a large bowl.

Strain lavender and vanilla syrup into the bowl with grapefruit juice. You don't want a superfine mesh strainer because you want the vanilla bean flecks to make it into the mixture, but you don't want any whole lavender flowers to go in. Stir in the grapefruit zest.

Pour mixture into a frozen ice cream maker container. Turn on the machine per its instructions and allow mixture to churn. Mine was ready after about 20 minutes. Transfer mixture to an airtight container and freeze {or spoon immediately out of the ice cream maker container into your mouth like I did}.

Hey Amy, that sounds terrific, I would never thought of adding the lavender..! Sad to say, I do not have an ice cream maker.. Which is all in all probably a good thing.! But I try and look to the multi tasking kitchen appliances when ever I can, and just don’t think I have room for one.
Keep up the good work!